Poached Salmon Steaks With Grapefruit
|Grapefruit||1 (Red Or White)|
|Olive oil||1 Tablespoon|
|Salmon steaks||2 (About 1/2 Inch Thick)|
|Snipped fresh chives||1 Teaspoon|
Cut the grapefruit in half and remove each section with a grapefruit knife from the encasing membrane.
Squeeze and reserve the remaining juice from the grapefruit halves.
Put the oil in a glass pie plate and turn the steaks over to oil both sides.
Place the steaks so that the thickest parts are toward the edges of the pie plate.
Pour 2 tablespoons of the grapefruit juice over the salmon.
Cover loosely with microwave-safe plastic wrap and microwave on medium for 7 minutes.
Turn the steaks and spoon the grapefruit sections over them.
Cover loosely with plastic wrap and microwave for about 7 minutes on medium, or until the salmon flakes easily at the thickest part.
Sprinkle the steaks with chives and serve.
Alternative method: The steaks can be poached on the range top over low heat in a skillet with a tight cover.
Use 1/4 cup grapefruit juice.
Serving size: Complete recipe
Calories 640 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 165 mg55%
Sodium 132.4 mg5.5%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3.1 g12.2%
Sugars 0.1 g
Protein 61 g122.3%
Vitamin A 20.5% Vitamin C 168.9%
Calcium 8.1% Iron 16%
*Based on a 2000 Calorie diet